Siamese Devils Recipe

Time30m

Serves6

Our curry deviled eggs are topped with pickled ginger and are so delicious you may ask for a second serving.

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Ingredients

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1
Boil the Eggs
Place the eggs in a saucepan and cover them with cold water. Bring to a boil over medium-high heat.
2
Cook and Cool
Once boiling, cover the saucepan, remove from heat, and let sit for 12 minutes. After 12 minutes, transfer the eggs to an ice bath to cool for about 5 minutes.
3
Peel the Eggs
Once cooled, gently tap each egg on a hard surface and peel under running water to remove the shells.

4
Cut and Scoop
Slice the peeled eggs in half lengthwise. Carefully remove the yolks and place them in a separate bowl.
5
Mix the Filling
To the bowl with yolks, add mayonnaise, Dijon mustard, curry powder, salt, black pepper, and sriracha sauce. Mash and mix until smooth and creamy.

6
Fill the Egg Whites
Using a spoon or a piping bag, fill the egg white halves with the curry deviled filling.
7
Add Toppings
Top each filled egg with a small piece of pickled ginger. If desired, sprinkle with chopped chives for extra flavor and presentation.